Stir-fried Rice with Beet Greens, Tofu and Ginkgo Nuts: Recipe

Jeff and I just got back from vacation and haven't had a chance to go shopping. We threw this together from things we already had in the kitchen and were totally surprised by how awesome it came out.

Ginkgo nuts are available in cans at Asian grocery stores. That's what we used in this recipe, but if you can find them in a fresher form, go for it. If you can't find them at all, substitute baby corn cut into bite-sized pieces.

To make this recipe vegan friendly, just skip the eggs.

Stir-fried Rice with Beet Greens, Tofu and Ginkgo Nuts

2 cups cooked rice
2 eggs, beaten
vegetable or peanut oil
Greens from one bunch (about 3-5) beets, washed very well
One block tofu (12-16 oz)
1/2 cup Ginkgo nuts
1 Tbsp minced ginger
1 Tbsp minced garlic
1/2 tsp crushed red pepper or minced fresh chili or to taste
1 green onion, sliced into 1/2 inch rounds
1 Tbsp rice cooking wine
2 Tbsp Soy sauce
1 tsp sesame oil

1. Bring a large pot of salted water to a boil.

2. Add the beet greens and blanche them for about 5 minutes. Drain and rinse with cold water. Drani again and then set them aside.

3. Heat a wok over very high heat until it is extremely hot.

4. Swirl about 1 Tbsp of oil into the wok and then pour in the eggs. Let them cook omelette style for about one minute, then turn and scramble so they cook through. Remove the eggs from the wok and set aside.

5. Reheat the wok. (You may need to wipe it with paper towels to get it clean). Mix the soy sauce and cooking wine together.

6. Swirl a tablespoon of oil into the wok. Once it's hot, add the ginger, garlic and pepper and sitir-fry for about twenty seconds. Add the beet greens and the ginkgo nuts and cook until they're done: about 2-3 minutes.

7. Add the rice and stir-fry until it's heated through. Pour the soy sauce and rice wine mixture over the rice and stir until it's mixed through.

8. Stir in the eggs, sesame oil and green onion and remove from the heat.

9. Serve in small bowls with soy and chili sauce on the side. Enjoy!